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Garden Meatballs

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Garden Meatballs

Turkey is high in tryptophan, which supports balanced serotonin and stimules feel-full hormones so you feel satiated.These meatballs may be prepared in advance and frozen in freezer bags, divided evenly among 12 bags. On the day you plan to use them, thaw them in the refrigerator. They can be eaten cold or slightly warmed. — Haylie Pomroy

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Ingredients

  • ½ Pound lean ground turkey
  • 1 Pound lean ground beef
  • 4 Cups spinach, finely chopped
  • ½ Cup finely chopped celery
  • 4 green onions (scallions), finely chopped, white and green parts
  • 1 bell pepper, seeded and finely diced
  • 1/3 Cup chile paste thinned with two tablespoons Bragg’s Liquid Aminos
  • 2 7-ounce cans diced mild green chiles
  • 1 Teaspoon sea salt, or to taste
  • ½ Teaspoon black pepper

Directions

Preheat the oven to 375 degrees.

In a large mixing bowl, combine all the ingredients. With dampened palms, roll the meat mixture into meatballs and transfer them to a 9 × 13‑inch baking dish (or larger, depending on the size of meatballs).

Bake for 25 to 35 minutes, turning the meatballs over after 15 minutes,or until the meatballs are cooked through. Remove from the oven and cool. Serve warm or room temperature, or store to serve later.